Fish Tacos

Fish tacos are probably...okay not probably...they ARE the winner of most favorite meal in this household. Last Sunday night we had a craving for some good Mexican fare. Unfortunately, we do not live in Florida anymore...so our craving wasn't met by the take out place down the street. Feeling extremely let down, I asked my husband what he wanted for dinner on Monday night and I am not sure if he read my mind, but he immediately said fish tacos.

I cannot replicate the amazing fish tacos we had in Tulum, Mexico, but we try. Their recipe had FRESH white fish, fresh tomatoes, jalapeno, lime juice, cilantro, avocado, and the best salsa ever. We ate them in the bus, off of our lap and, quite frankly, it was the best meal I have ever had.

Tulum, Mexico...oh I want to go back!

Usually, I will make fish tacos with the ingredients above, but I came across a wonderful find while I was shopping at Wegmans the other day. 

Casa Mexicana

This stuff is the BEST! And, so easy. I was making 3 pieces of fish, so I used half of the package. Also, instead of using Vegetable Oil, I used Extra Virgin Olive Oil. Other than that, I followed the directions on the package. The fish marinaded for approximately 6 hours in the refrigerator. 

Plus, we cooked the fish on the grill and warmed our soft tacos on the grill, too! (A definite MUST)

Aluminum foil "bag" prep: Instead of spraying the aluminum foil with nonstick spray, I spread a layer of coconut oil and put the fish on top. Top the fish with the "leftover" marinade. Then, fold the sides to make a "bag"

Do not put holes in the aluminum foil bag. 

Grill to 500 degrees. Then turn down to low heat when you are ready to cook.

Cook for approximately 6-7 minutes. (Fish should flake easily)

When grilling the soft taco shells, spray the grill top with nonstick spray. Place the soft tacos directly on the grill top. Grill each side for about 1 minute.

Look at these heavenly photos:

YUM!!!

Topped with tomatoes, avocado and cheese